Pear Sorbet

Pear SorbetRecipe
Leigh Beisch
Light and refreshing, this sorbet is a delightful way to end a heavy meal. If you want to serve sparkling wine with the sorbet, choose one that's sweeter than the one in the sorbet. Extra-dry sparkling wine is actually sweeter than brut. (We liked Chandon Riche extra dry for this recipe.) Pear juice may be substituted for the sparkling wine.


Makes about 4 cups
Total time: 1 Hours

Recipe from


Recipe Time

Total: 1 Hours

Nutritional Information

Calories 179
Caloriesfromfat 2 %
Protein 0.4 g
Fat 0.4 g
Satfat 0.0 g
Carbohydrate 39 g
Fiber 2.5 g
Sodium 8.6 mg
Cholesterol 0.0 mg


2 pounds ripe Bartlett or Anjou pears, cored, peeled, and chopped
1 1/2 cups extra-dry or brut sparkling wine, divided (see Notes)
3/4 cup sugar
2 tablespoons light corn syrup


1. Put pears and 3/4 cup sparkling wine in a medium pan over medium-high heat. Bring to a boil, then lower heat to maintain a steady simmer. Cook, stirring occasionally, until pears are tender, about 10 minutes. Whirl pear mixture and sugar in a blender until smooth. Stir in corn syrup, cover, and chill.

2. When mixture is cold, stir in remaining 3/4 cup sparkling wine and freeze in an ice cream maker according to manufacturer's instructions. Serve immediately, or transfer to a freezer-safe container, cover, and freeze until ready to serve.

Note: Nutritional analysis is per 1/2 cup serving.